Mexican Rice

Yield: 4 -6 servings

Prep Time: 10

Cook Time: 35

Total Time: 45

Ingredients

1 cup long grain white rice
2 cups low-sodium chicken broth
1 tablespoon olive oil
1 small yellow onion, diced
4 cloves garlic, finely minced
¼ cup tomato paste
1 tablespoon lime juice, from about 1 lime
½ cup freshly chopped cilantro
2 teaspoons cumin
Salt to taste

Instructions

In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes.
Remove from heat and keep the pot covered for 5 more minutes.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

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